Food and Bioproducts Processing最新文献

{"title":"Nanoencapsulation of vitamin B12 with Opuntia ficus-indica seed oil for food supplements uses","authors":"Ricardo M. Ferreira ,&nbsp;Andreia Granja ,&nbsp;Artur M.S. Silva ,&nbsp;Jorge A. Saraiva ,&nbsp;Salette Reis ,&nbsp;Susana M. Cardoso","doi":"10.1016/j.fbp.2025.01.016","DOIUrl":"10.1016/j.fbp.2025.01.016","url":null,"abstract":"<div><div>This study addressed the nutritional challenges faced by vegetarians and vegans, emphasizing the limited access to essential nutrients like vitamin B12 found mainly in animal-based products. To enhance its bioavailability and reduce dependence on supplements, a lipid-based nanosystem for vitamin B12 encapsulation using vegan-friendly <em>Opuntia ficus-indica</em> seed oils was used. Extracts from these oils, obtained via Magnetic Stirrer Assisted Extraction (MSAE) and n-hexane, exhibited high yields and beneficial properties, including elevated total phenolic content and antioxidant activity. GC-MS analysis revealed significant levels of linoleic, oleic, and palmitic acids, essential for nutritional health. Nanostructured lipid carriers (NLC) produced using ultrasounds and incorporating <em>O. ficus-indica</em> seed oil demonstrated favorable characteristics for oral administration, effective B12 encapsulation, resilience to harsh conditions, and biocompatibility, as confirmed by L929 cell testing. This study highlights the promising potential of lipid-based nanosystems in improving vitamin B12 bioavailability for vegetarians and vegans, offering a practical solution to address nutrient deficiencies efficiently.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 275-284"},"PeriodicalIF":3.5,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143135778","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Towards sustainable food packaging using natural compounds: A review of current research update","authors":"Lutfun Nahar ,&nbsp;Emran Habibi ,&nbsp;Georgiana-Luminita Gavril ,&nbsp;Gamal Moustafa Mahmoud Abdelfattah ,&nbsp;Magdalena Wrona ,&nbsp;Cristina Nerín ,&nbsp;Mingquan Guo ,&nbsp;Satyajit D. Sarker","doi":"10.1016/j.fbp.2025.01.015","DOIUrl":"10.1016/j.fbp.2025.01.015","url":null,"abstract":"<div><div>The food packaging industry faces significant challenges due to the negative impacts of conventional packaging materials, particularly plastics. These materials contribute to pollution, degrade slowly, and pose risks to both human health and the environment through chemical leaching. Consequently, there is an increasing demand for safer and more sustainable packaging alternatives. Natural compounds, including biopolymers and bioactive substances, provide biodegradable options that mitigate these risks. This review examines various natural materials used for environmentally friendly packaging, such as essential oils, plant extracts, polysaccharides, proteins, lipids, chitosan, cellulose, and starch. This review highlights recent innovations, including advanced biopolymer formulations, hybrid materials, and nanotechnology-based enhancements, which improve the mechanical, antimicrobial, and antioxidant properties of natural packaging solutions. It also presents comparative analyses of these materials, addressing biodegradation rates, life-cycle assessments (LCAs), and their environmental benefits relative to traditional plastics. The review further investigates challenges related to scalability, cost-effectiveness, and regulatory barriers, while also discussing emerging technologies such as machine learning for optimizing materials. The findings offer actionable insights that promote sustainable food packaging solutions aimed at addressing global health and environmental concerns.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 260-274"},"PeriodicalIF":3.5,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143135777","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of ultrasound for postharvest preservation of carrot from an economic and environmental perspective: Experimentation and deterministic optimization","authors":"Antonio Sánchez ,&nbsp;César Ramírez-Márquez ,&nbsp;Eduardo Sánchez-Ramírez ,&nbsp;Juan Gabriel Segovia-Hernandez ,&nbsp;Abel Cerón-García ,&nbsp;Julián Andrés Gómez-Salazar","doi":"10.1016/j.fbp.2025.01.012","DOIUrl":"10.1016/j.fbp.2025.01.012","url":null,"abstract":"<div><div>The promising potential of organic agents in elevating food preservation during the minimal processing of fruits and vegetables has surfaced as a notable trajectory. The objective of this work was to evaluate the effectiveness of citric acid and ultrasounds power during carrot sanitization considering various acid concentration and exposition times. To this end, optimization and mathematical modeling tools are employed to assess the implementation of ultrasound technology (US) and citric acid for improved carrot preservation, considering both economic and environmental perspectives. The foregoing is based on an Mixed-Integer Nonlinear Programming (MINLP) optimization problem which allows the selection of which conditions of citric acid concentration and ultrasound time are economically suitable as well as the evaluation of their environmental impact. The model and optimization were generated from experimental data obtained at different sanitization treatments of carrots with citric acid (150, 400, and 900 ppm for 0, 15, 30, 45, 60, 90, and 120 min) in static and Ultrasound baths. Citric acid content, color parameters, and growth of microorganisms in the carrots during storage at 4°C (days 0, 3, 6, and 9) were evaluated. The citric acid and moisture content in carrots increased with the concentration of citric acid in sanitizing solution. Ultrasound increased the citric acid content in carrots by up to 17 %, particularly during the treatment process. However, the optimization results showed that, at 900 ppm of citric acid, both with and without ultrasound technology, similar improvements in shelf life were observed, including lower microbial loads and reduced color changes up to the sixth day of storage. However, the use of US technology increased the cost and environmental impact.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 217-229"},"PeriodicalIF":3.5,"publicationDate":"2025-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143136381","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microencapsulating Lacticaseibacillus rhamnosus GG by spray drying using pea protein, pectin, and tapioca flour: Probiotic viability, digestibility and thermal stability","authors":"Newton Carlos Santos ,&nbsp;Raphael Lucas Jacinto Almeida ,&nbsp;Shênia Santos Monteiro ,&nbsp;Thalis Leandro Bezerra de Lima ,&nbsp;Alexandre da Silva Lúcio ,&nbsp;Lídia Paloma da Silva Nogueira ,&nbsp;Yaroslávia Ferreira Paiva ,&nbsp;Mailson Gonçalves Gregório ,&nbsp;Ana Carla de Oliveira Brito ,&nbsp;Luanna Amado da Silva ,&nbsp;Douglas Vinicius Pinheiro de Figueiredo ,&nbsp;Rosenildo dos Santos Silva ,&nbsp;Mércia Melo de Almeida Mota ,&nbsp;Matheus Augusto de Bittencourt Pasquali ,&nbsp;Severina de Sousa ,&nbsp;Ana Paula Trindade Rocha","doi":"10.1016/j.fbp.2025.01.011","DOIUrl":"10.1016/j.fbp.2025.01.011","url":null,"abstract":"<div><div>This study aimed to develop an efficient route for the encapsulation of the probiotic <em>Lacticaseibacillus rhamnosus</em> GG by spray drying, using a combination of pea protein, pectin, tapioca flour, and maltodextrin as wall materials. For this purpose, five formulations were prepared with 5 % cell suspension: F1 (5 % maltodextrin, 5 % pea protein, 5 % tapioca flour, and 1 % pectin), F2 (10 % maltodextrin, 4 % pea protein, and 2 % tapioca flour), F3 (10 % maltodextrin, 2 % pea protein, and 4 % tapioca flour), and F4 (7.5 % pea protein, 7.5 % tapioca flour, and 1 % pectin). The microparticles were evaluated for encapsulation efficiency (EE), structural characteristics, thermal resistance, in vitro simulated gastrointestinal digestion, physical characteristics, and probiotic viability during storage. All samples exhibited EE values ranging from 88.76 % to 94.58 %, low moisture content (5.19–6.70 %), high solubility (78.55–85.26 %), and hygroscopicity below 10 %. The microparticles exhibited an amorphous nature and varied morphological aspects; F2 showed a smooth and uniform surface with slight irregularities, which possibly contributed to its effective encapsulation properties. In thermal resistance tests, F1 showed the highest viability at 80 °C for 5 min (65.95 %), while at 60 °C for 30 min, survival ranged from 43.92 % (F2) to 61.18 % (F1) (p &lt; 0.05). The F2 stood out for its greater resistance and significant number of viable cells during the in vitro digestive process. After 7 weeks of storage at 8 °C and 25 °C, the F1, stored at 8 °C, maintained the highest cell viability at the end of the period (8.02 log CFU/g). These findings demonstrate that the specific formulations developed, particularly F1 and F2, offer enhanced thermal resistance, encapsulation efficiency, and storage stability, making them highly suitable for potential applications in the food and pharmaceutical industries as probiotic delivery systems.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 207-216"},"PeriodicalIF":3.5,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143136380","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Simultaneous blending and fermentation of ToTu™ an egg-white drink with different fruit juices and probiotic lactic acid bacteria","authors":"Reem Mourad ,&nbsp;Isam Aljanabi ,&nbsp;Barbara Csehi ,&nbsp;Karina Hidas ,&nbsp;Zoltán Kókai ,&nbsp;László Friedrich ,&nbsp;Csaba Németh ,&nbsp;Vijai Kumar Gupta ,&nbsp;Szidonia Gábor ,&nbsp;Boglárka Alpár ,&nbsp;Quang D. Nguyen ,&nbsp;Erika Bujna","doi":"10.1016/j.fbp.2025.01.008","DOIUrl":"10.1016/j.fbp.2025.01.008","url":null,"abstract":"<div><div>Egg-white drink (ToTu™) is an egg-based dairy alternative food in the market that can function as an effective probiotic carrier. In this study, the monocultural fermentation for the production of a probiotic egg-white drink blended with different fruit juices (strawberry, pineapple and peach) by two probiotic bacteria, <em>Lacticaseibacillus casei</em> 01 and <em>Ligilactobacillus salivarius</em> CRL 1328 strains was focused. Both probiotic bacteria strains grew very well in all blended samples. Starting with an initial cell count of around 7.35 logCFU/mL, the cell concentration of <em>L. casei</em> 01 strain reached 9.06 logCFU/mL, 8.97 logCFU/mL, and 8.83 logCFU/mL in the cases of egg-white blended with peach, pineapple and strawberry, respectively at the end of the fermentation process (24 hours). In the case of <em>L. salivarius</em> CRL 1382 strain, the cell counts of all blended samples increased significantly from 5 logCFU/mL to 8.12 logCFU/mL at 8-hour and remained unchanged. The pH values of all samples were in range of pH 3.76–4.07 after 24 hours. Slight changes in the colours of fermented products were detected. The protein profiles of drinks also changed favourably, the density of some proteins in EW, such as ovalbumin, ovomucoid and ovoflavoprotein decreased during fermentation. Rheological parameters exhibited pseudoplastic behaviour when pineapple was added to an egg-white drink and shear thickening fluid when peach and strawberry were incorporated. A total of 17 sensory attributes of 4 fermented samples were analysed by ProfiSens software, and overall, the highest score was counted in the egg-white drink blended with strawberry juice and fermented by <em>Ligilactobacillus salivarius</em> CRL 1328 strain sample. Meanwhile, the blended samples fermented by <em>L. casei</em> 01 strain can be stored in cold conditions for 8 weeks with a very minimal decrease in viable cell count, whereas by <em>L. salivarius</em> CRL 1328 strain, the viability of probiotic cells dropped drastically (about 50 % when storage for 4 weeks). Our results contributed valuable information to the development of probiotic egg-white drinks blended with fruit juices.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 198-206"},"PeriodicalIF":3.5,"publicationDate":"2025-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143135781","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Transcriptomic combined with molecular dynamics simulation analysis of the inhibitory mechanism of clove essential oil against Staphylococcus aureus biofilm and its application on surface of food contact materials","authors":"Hong Li ,&nbsp;Jun Li ,&nbsp;Zichun Hua ,&nbsp;Tariq Aziz ,&nbsp;Ebtihal Khojah ,&nbsp;Haiying Cui ,&nbsp;Lin Lin","doi":"10.1016/j.fbp.2025.01.009","DOIUrl":"10.1016/j.fbp.2025.01.009","url":null,"abstract":"<div><div><em>Staphylococcus aureus</em> (<em>S. aureus</em>) can easily generate biofilm on food processing equipment surface, thus increasing the risk of food contamination. Clove essential oil (CEO) has been extensively utilized in food industry due to its safety and effectiveness against <em>S. aureus</em> biofilm. The current study aimed to reveal the activity of CEO against <em>S. aureus</em> biofilm and explore its potential molecular mechanism. The results indicated that CEO had significant inhibition effect on <em>S. aureus</em> biofilm. Electron microscope observation indicated that CEO could inhibit extracellular polymeric substances (EPS) and damage the 3-dimensional structure of biofilm. Based on transcriptomic and molecular dynamics simulation, it was found that eugenol (principal component of CEO) was highly enriched on the phospholipid bilayer, which in turn affects various biological processes of bacteria, such as metabolism, biofilm formation and quorum sensing. Meanwhile, according to significant difference analysis, eugenol mainly down-regulated the transcription levels of EPS synthesis-related genes (<em>ica</em> operon and <em>cidA</em>) to inhibit biofilm formation, followed by quorum sensing-related genes (<em>agrA</em>, <em>agrB</em> and <em>agrC</em>), <em>sarA</em> and <em>sigB</em>. Finally, a challenge test indicated that CEO with MBIC concentration could decrease the number of <em>S. aureus</em> on food contact surface by 10^3–4 orders of magnitude. Therefore, CEO could be a potential natural anti-biofilm material to combat <em>S. aureus</em> biofilm and guard food safety.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 131-140"},"PeriodicalIF":3.5,"publicationDate":"2025-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143105212","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Isomerization and epimerization of galactose using an anion exchange resin","authors":"Kenta Hashimoto ,&nbsp;Kanta Sakaguchi ,&nbsp;Ryo Kono ,&nbsp;Shuji Adachi ,&nbsp;Yoshiyuki Watanabe","doi":"10.1016/j.fbp.2025.01.010","DOIUrl":"10.1016/j.fbp.2025.01.010","url":null,"abstract":"<div><div>To produce rare sugars, such as tagatose and talose, the isomerization and epimerization of galactose were carried out in a batch system using two types of anion exchange resins. The reaction performance was investigated by applying a kinetic analysis to the reaction processes. A macroporous-type anion exchange resin generated higher reactivity than a gel-type resin. It was found that there were optimal yields of isomerization and epimerization products that were dependent on the reaction temperature, resin quantity, and substrate concentration. The maximum yields of tagatose (17.6 %) and talose (17.1 %) were obtained at 50°C and the initial concentration of 10 % (w/v) galactose with 0.50 g of the macroporous-type anion exchange resin and 2.5 mL of water. The kinetic analysis revealed that the equilibrium constants for the isomerization of galactose to tagatose and the epimerization of galactose to talose were estimated to be 0.25 and 0.22, respectively. The constant for the epimerization of tagatose to sorbose was 0.19. Consequently, the equilibrium yields of tagatose, talose, and sorbose were estimated to be 17 %, 15 %, and 3 %, respectively. Moreover, the decomposition of substrate and products by high alkali conditions was indicated, and holding the appropriate alkali condition led to efficient production of rare sugars.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 151-158"},"PeriodicalIF":3.5,"publicationDate":"2025-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143136387","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Analysis of shrinkage and cracking behavior in open-air drying processes of sewage sludge","authors":"Hanane Messaoudi ,&nbsp;Abdelghani Koukouch ,&nbsp;Abdelmounaim Dadda ,&nbsp;Mohamed Asbik","doi":"10.1016/j.fbp.2025.01.007","DOIUrl":"10.1016/j.fbp.2025.01.007","url":null,"abstract":"<div><div>This study focuses on the open-air drying of sewage sludge and highlights the phenomena of shrinkage and cracking. It aims to determine the effective diffusion coefficient of five samples, with and without taking shrinkage into account, using mathematical models describing the behavior of sewage sludge. The results show that the SWeibull model, proposed in this work, proved to be the most accurate. This model displayed high coefficients of determination (R² = 0.9901) and low errors (SSE = 0.0596, RMSE = 0.0237, MAPE = 3.6670 %). A comparative analysis of diffusion coefficients revealed that diffusion without shrinkage varied between 3.54 × 10⁻¹¹ and 4.25 × 10⁻¹¹ m².s⁻¹, while accounting for shrinkage decreased the range to 2.27 × 10⁻¹¹ and 3.00 × 10⁻¹¹ m².s⁻¹. Statistical analysis of the numerical and experimental results confirms that incorporating shrinkage into the diffusion coefficient calculation accurately describes the moisture diffusion phenomenon as a function of drying time. The study of cracking phenomena reveals that sample thickness plays a decisive role: thicker samples develop deeper, more complex cracks, while thinner samples exhibit lighter cracks. The phenomenon of cracking has a direct and proportional impact on drying speed. The results show that integrating shrinkage and cracking phenomena into drying kinetics modeling enables more accurate estimation of kinetic parameters, thus optimizing the sewage sludge drying process for more efficient management.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 159-170"},"PeriodicalIF":3.5,"publicationDate":"2025-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143105213","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Valorization of apple pomace by obtaining some bioactive ingredients with antioxidant, antimicrobial and prebiotic activities","authors":"Elisabeta-Irina Geana ,&nbsp;Corina Teodora Ciucure ,&nbsp;Violeta-Carolina Niculescu ,&nbsp;Ioana Cristina Marinas ,&nbsp;Gratiela Gradisteanu Pircalabioru ,&nbsp;Daniela Dutu ,&nbsp;Roxana Trusca ,&nbsp;Ovidiu-Cristian Oprea ,&nbsp;Anton Ficai ,&nbsp;Ecaterina Andronescu","doi":"10.1016/j.fbp.2025.01.006","DOIUrl":"10.1016/j.fbp.2025.01.006","url":null,"abstract":"<div><div>Apple pomace (AP) is an underutilized by-product from the apple industry that has a high processing potential to obtain biobased products that meet the needs of the society, in the circular bioeconomy system. This study highlights the superior valorization of AP through microwave extraction of bioactive compounds and subsequent incorporation of apple pomace extract (APE) into the MCM-41 mesoporous silica matrix to prevent APE degradation, with the aim of being used as a bioactive ingredient for the development of new functional food products.The bioactive characterization of the APE was performed by UV-Vis, UHPLC-MS/MS and UHPLC-DAD investigations, while the loading of the APE into MCM-41-type silica matrix was confirmed by FTIR, UV-Vis, SEM and TGA-DSC investigations. The biological activity of the obtained ingredient was determined by evaluating the antimicrobial activity, prebiotic effect and in vitro biocompatibility. The obtained APE contained high total polyphenolic (136.00 mg GAE/g) and flavonoids (34.00 mg QE/g) contents and had a good antioxidant activity (1800.00 µmol Trolox/g). UHPLC-MS/MS characterization of the APE indicated important amounts of antioxidant bioactive compounds such as <em>t</em>-cinnamic acid (23.51 mg/g) quercetin (22.86 mg/g) and myricetin (97.24 mg/g), but also the presence of other specific bioactive compounds such as flavonoids and the glycosylated forms of flavonoids, chalchones and stilbenes. The apple polyphenolic extract was successfully loaded into MCM-41 and the resulted bioactive ingredient demonstrate antimicrobial activity against pathogenic strains, especially on the <em>S. flexneri</em> strain (0.625 mg/mL), a microorganism involved in dysentery, but also prebiotic effect, especially on the <em>L. paracasei</em> strain at noncytotoxic concentrations on L929 murine fibroblasts cell line (lower than 1.2 mg/mL). These results support further potential utilization of MCM-41 silica matrix loaded with polyphenolic extract for developing new food preparation and functional health products.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 182-197"},"PeriodicalIF":3.5,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143135776","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Malanga starch modified by annealing: Partial characterization and application as wall material in the protection of hibiscus extract","authors":"Beatriz Mendoza-Avila ,&nbsp;Apolonio Vargas-Torres ,&nbsp;Delia E. Páramo-Calderón ,&nbsp;Martin Reyes-Pérez ,&nbsp;Ricardo O. Navarro-Cortez ,&nbsp;Heidi M. Palma-Rodríguez","doi":"10.1016/j.fbp.2025.01.001","DOIUrl":"10.1016/j.fbp.2025.01.001","url":null,"abstract":"<div><div>The hibiscus extract was encapsulated in thermally modified malanga starch (annealing) with the objective of enhancing the protective capacity of the bioactive compounds. Annealing malanga starch was conducted in a 1:9 ratio (starch/water) at temperatures of 67 °C and 70 °C for a period of 48 h. The bioactive compounds and antioxidant activity of the hibiscus extracts were quantified. The physicochemical characterization of native malanga starch (NMS) and starches modified by annealing at 67 °C (SA-67) and 70 °C (SA-70) showed amylose increased by 11.86 %, 13.20 %, and 13.06 %, respectively. The peak temperature (<em>Tp</em>) showed values of 77.76 °C for NMS, 82.57 °C for SA-67, and 83.86 °C for SA-70. As the temperature modification increased, the values of humidity, water activity, and gelatinization enthalpy decreased in the starches. The modifications made by NMS annealing showed that the microcapsules obtained favored the total retention of anthocyanins, with values ranging from 37.93 % (NMS encapsulates) to 54.37 % (SA-70 microcapsules). SA-70 encapsulates exhibited better protective capacity for bioactive compounds than SA-67 ones across an 8-week storage period. Scanning electron microscopy revealed that the modification at 70 °C changes the shape of the starch granule, promoting changes on the surface structure of SA-67 and SA-70 encapsulates compared to NMS encapsulates. These physicochemical changes due to modification by annealing could influence NMS ability to retain anthocyanins when used as a wall material and the stability of microencapsulated bioactive compounds during storage.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 141-150"},"PeriodicalIF":3.5,"publicationDate":"2025-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143136386","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}